Archives for the day Sunday, September 15th, 2013

Italian cooking; Italian sausage,roasted red pepper,onion garlic pizza with Sweet Duck BBQ sauce

 Every now and then, I make pizza from scratch.

Our family, including our stumpy little Corgi “Palette”, loves my homemade pizza, and we tend to have pizza night now and then.

 When I make pizza from scratch, it makes our house smell like bakery shop. I really like that. Freshly baked bread/pizza right out from the oven is really tasty.

 Back home in Japan, pizza was not on our table as often as it is here in the states and it was occasional treat but, now I learned how to make homemade bread/pizza from scratch, I tend to make ones here and there and enjoy the flavor combination and sauce I come up with. It is quite fun.

 I think that pizza is probably the most versatile and popular food in the states, and many of you would enjoy my pizzas too.

 Therefore, I thought I would share the recipe with you one flavor at a time every time I make a new one.

 This time, it is Italian sausage, roasted red pepper,onion garlic pizza with sweet Duck BBQ sauce.

 It is my take of classic Italian flavor combination of sub, and made it into pizza. The  sauce maybe a little bit new twist to regular BBQ sauce as well as the pizza dough being garlicky taste to it.

 Since I had a few package of Famous Dave’s BBQ sauce packet,I decided to use it up with Duck sauce in the fridge.

Roasted pepper sausage onion pizza blog

Italian sausage,roasted red pepper,onion garlic pizza with sweet Duck BBQ sauce..

** To make pizza, if you were pressed with time, you can buy fresh pizza dough or use flat bread instead.

Ingredients for the dough for the pizza;

1.5 C           water
2 1/4 tsp    dry yeast
1.5 tsp         sugar
2 1/4C      Unbleached All purpose flour
2 C            Unbleached bread flour
1.5 tsp            salt
3 cloves garlic grated
1 tbs     Extra virgin olive oil + some extra for drizzling to oil the bowl
yellow cornmeal

Ingredients for the sauce;

2 oz wt (2 packet) Famous Dave’s Sassy BBQ sauce
4 tbs Duck sauce
Ingredients for the topping:
1/4 red or white onion thinly sliced
1 roasted red pepper
1 hot Italian sausage removed from casing
3-5 of 1/2″ dice pieces Fresh mozzarella
Low moisture shredded mozzarella cheese

 
 <Pizza dough>

 
0. Preheat the oven at 200F and when it reached to 200F,turn the oven off

1. To a microwave safe bowl, pour 1-1/2 C water, microwave about 30-45 seconds or so

2. Take a temperature of the water and if the temperature was at 110F-115F, add 2 1/4tsp of dry yeast (one package of dry yeast if you use packaged dry yeast), 1.5tsp sugar, and mix well and let it sit a while (about 5-10 minutes)

** If you use jar of dry yeast, make sure the yeast is at room temperature. Cold yeast would not make your dough rise properly.

** Water temperature to rise the dough (proof the dough) should be at 110F-115F.
Lower temperature water would not proof the dough properly, and higher temperature water would kill the yeast and would not proof the dough properly.

You should see the frothy stuff on top like this..

3. To a big bowl, add 2 1/4C Unbleached All purpose flour, 2C Unbleached bread flour, 1.5tsp salt, 3 cloves garlic grated,1 tbs Extra virgin olive oil and mix well

** For EVOO, first-cold press extra virgin olive oil is the best and tasty. My favorite brand is “Colavita brand”. It is product of Italy,and you can get them at local grocery store.

I have tried some other extra virgin olive oil too, but Colavita brand was the most flavorful,fruity and tasty olive oil of the bunch,and I use this oil for everyday cooking as well.

4. Pour the frothy yeast-sugar- lukewarm water mix to flour-salt mixture a little at a time and stir and when dough became to form a ball, toss them onto lightly floured surface, and start kneading the dough

** Using silpat mat is easy to work with

5. Knead the dough until it is not sticky, but smooth surface and elastic. I usually knead for about 8 minutes.

You can test your dough to see if you knead it more. Do the Windowpane test.

What is windowpane test??

Windowpane test is the test the gluten development in the dough.

What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.

6. When dough became smooth surface and elastic and not sticky, drizzle Extra Virgin Olive Oil onto empty bowl and smear it around side and inside bottom to make easy for you to take the dough out later to roll
out

7. Place the dough into the bowl,drizzle Extra Virgin Olive Oil over the dough and smear the oil all around the dough

8. Cover the bowl with plastic wrap, and place the dough in the oven,set the timer for 90 minutes

** Using the preheated/turned off oven to rise the dough (proof the dough) is perfect weather proof method.

9. 90 minutes later, dough should be double in volume

Dough should be double in volume..

10. Once the dough gets double, punch down the dough to let the gas out from the dough and make the inner/outer dough temperature equal

11. Toss the dough onto lightly floured surface, and roll out the dough to the shape you like, and preheat the oven at 500F

** There are many kinds of rolling pin but I like the French rolling pin

** If you were to make a crispy pizza, roll out thin and bake at higher temperature 

12. If you have pizza stone, use the pizza stone to bake it,but if you do not have one,use the cookie sheet or half sheet pan

13. To the half sheet pan/cookie sheet,place non stick foil,sprinkle yellow corn meal

** Sprinkling yellow corn meal before placing the dough onto the foiled half sheet pan is my little secret to make a nice crusty bottom

14. Place the dough onto foiled half sheet pan/cookie sheet, make a little wedge around at about 1″ away from the edge using side of your hand

15. Blush the dough with extra virgin olive oil

16. Place the toppings/sauce and let it rest for 5 – 10 minutes or so on the counter, covering the pizza with plastic wrap loosely for the dough to rest and poof a little

17. Bake the pizza at 500F till the edge become brown.

** Usually for my oven, it is about 18 minutes.

< topping preparation>

1. Make roasted red pepper,and cut them into strips

****  How to make a roasted red pepper ****

1. Set the broiler “High”

2. Line the baking sheet with non stick foil

3. Wash the red pepper and place them on the lined baking sheet

4. Place the baking sheet with red peppers under the broiler and wait till the skin gets blisters. Time to time, rotate the pepper and wait till all sides are with blisters and bubbly, take it out from the oven and toss them into a bowl and seal it with saran.

5. Cool it down a little and when it is at temperature you can handle, uncover the bowl and take the pepper out and peel the skin off, take seed off and cut off the stem.

** After a while in the sealed bowl,your red pepper would be looking like the picture below.The picture is before the skin and seed are removed.

Roasted red pepper

Roasted red pepper..

** You can make roasted red pepper with big batch if you prefer, and you can puree them and freeze them in the ice cube tray and pop it out as needed.

** Also,you can keep the roasted red pepper “as is” after skin and seed removed, you can just thaw them and cut to strips to use for your homemade pizza or puree them if you need to get it puree as needed.

****************************************************

2. Remove the casing from 1 Italian hot sausage.break into small bits and cook them a bit,about half way through on the skillet and set it aside

3. Chop Fresh mozzarella cheese into 1/2″ dice and set it aside.You would want roughly 3-5 pieces

** You cannot use fresh mozzarella cheese 100%  because it hold lots of moisture and it makes puddle of water pool on top of pizza,so it is best to mix with low moisture shredded cheese with low ratio for fresh mozzarella cheese
4. Slice 1/4 red or white onion thin, and set it aside in the fridge.

** Put the sliced red onion in a Tupperware,and fill it with water, stir and drain, and pour some water in and lid on,and keep them in the fridge. If you keep the onion this way, chilled water and, by slicing the onion thin get the very bold big zing out from the onion.

** If you did not use all onion you have sliced for pizza, you can use them in salad, sandwich and so forth.

 <Sweet Duck BBQ sauce>

1. In the sauce pan, mix 2 oz wt Sassy Famous Dave BBQ sauce and 4 tbs Duck sauce and let it simmer

** If you have Famous Dave’s BBQ sauce packet, 1 packet equal to 1 oz and you would want 2 packet of the sauce.

** If you did not have Duck sauce (Plum sauce), you can substitute it with Apricot Jam. If I were to substitute the Duck sauce with Apricot Jam, I may add touch of rice vinegar,garlic grated,ginger grated and lighten it up with bit of fresh squeezed lemon.

What is Duck sauce?

Duck sauce is orange colored plum sauce you can find at International food aisle or at Asian stores.

It has sweet sour taste to it.

<Italian sausage,roasted red pepper, onion garlic pizza assembling the topping>

1. Once the dough gets double, punch down the dough to let the gas out
from the dough and make the inner/outer dough temperature equal

2. Toss the dough onto lightly floured surface, and roll out the dough
to the shape you like, and preheat the oven at 500F

** There are many kinds of rolling pin but I like the French rolling pin

** If you were to make a crispy pizza, roll out thin and bake at higher temperature 

3. If you have pizza stone, use the pizza stone to bake it,but if you do not have one,use the cookie sheet or half sheet pan

4. To the half sheet pan/cookie sheet,place non stick foil,sprinkle yellow corn meal

** Sprinkling yellow corn meal before placing the dough onto the foiled half sheet pan is my little secret to make a nice crusty bottom

5. Place the dough onto foiled half sheet pan/cookie sheet, make a little wedge around at about 1″ away from the edge using side of your hand

6. Blush the dough with sweet duck BBQ sauce

7. Pour some of the sauce on the dough

8. Put the topping over the sauce

9. Place 3-5 of 1/2″ dice of fresh mozzarella cheese

10. Sprinkle generous amount of low moisture shredded mozzarella cheese over the pizza

11. Let the pizza rest for 5 – 10 minutes or so on the counter, covering the pizza with saran loosely for the dough to
rest and poof a little

12. Bake the pizza at 500F till the edge become brown.

** Usually for my oven, it is about 15-18 minutes.When dough inner temperature is close to 205F,the dough is cooked through.

13. When edge turn brown, and pizza is baked perfectly, take it out from the oven and rest for 5 minutes and slice to serve

14. Enjoy!

Roasted pepper sausage onion pizza piece

 

A slice of Italian sausage,roasted red pepper,onion garlic pizza with sweet Duck BBQ sauce..

This pizza dough recipe makes 17″x11″ rectangle pizza.

If you had leftover pizza, you can wrap them with foil and bag them up in the freezer bag for later quick lunch/dinner.

To reheat the pizza, if you use oven, you want to preheat the oven at about 425F and heat the pizza up wrapped in foil for about 20 minutes or so.

If you use microwave to reheat the pizza, take the foil off,place the pizza in microwave safe plate,wrap the pizza with paper towel,microwave about 40 seconds or so.

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Sep 15, 2013 | Comments are off | Miscellaneous (Cooking)